Heat olive oil in a pan and pan fry the chorizo for a couple of minutes or until it releases some of its spicy oil.
Add the diced shallots, garlic, chili and Cajun Seasoning and stir over medium-low heat for five minutes or until the shallots have softened.
Stir in the diced peppers and long grain rice, until the rice is coated in the oil and spices. Add hot chicken stock (using a stock cube is fine) and bring to a simmer. Lower the heat, cover and cook for 12 minutes.
Take the lid off and stir in the shrimp, topping the pan with a little water if it is becoming dry. Add salt and pepper, cover and cook for a further five minutes or until the shrimp have turned pink.
Check the seasoning and adjust to your taste. Add chopped fresh or dried parsley and serve!